1. Tonight on
"Kitchen Nightmares"--
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2. The place is
littered with shit.
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3. Chef Ramsey makes
his first visit to Colorado,
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4. and is faced with a
restaurant that hasn't
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5. changed anything in 33 years.
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6. This place
feels like it's been
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7. closed for the last 10 years.
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8. It's the look that
the restaurant has.
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9. The owner who
runs the front of house—
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10. Wow.
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11. —is an
out-of-control hoarder.
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12. Does it work?
- No.
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13. And to
make matters worse,
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14. the owner who runs the kitchen
is completely clueless.
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15. You cross-contaminated
every ounce
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16. of ingredients in this kitchen.
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17. It's one of the
most shocking and filthiest
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18. restaurants Chef
Ramsay has ever seen.
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19. Dusting,
deplorable mess.
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20. And you will not
believe what he uncovers—
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21. It stinks.
—in the dining room—
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22. Wow.
—in the office—
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23. Gross.
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24. —in the kitchen—
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25. You
are kidding me.
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26. —and in
the entrance way—
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27. Oh, careful, she's slippery.
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28. While the
decor is horrid—
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29. This
is a horror show.
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30. —the
food is wretched.
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31. I wouldn't feed that
to the fucking mannequin!
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32. And
unbelievably, the husband
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33. and wife owners have no idea
why their business is failing.
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34. A lot of people enjoy
the things that we cook.
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35. The food is hideous.
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36. Get ready to witness—
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37. I'm not actually
too sure what to do.
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38. —one of the
most difficult challenges
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39. of Chef Ramsay's career.
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40. Maybe we should
just close it down
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41. and lose everything we have.
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42. What is that?
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43. You served me rotten food.
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44. They're not crap,
and they're delicious.
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45. Then wake up!
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46. You wake up!
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47. Shut the place down!
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48. Get out of here!
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49. That is amazing.
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50. Fucking embarrassing!
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51. Oh, God!
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52. Thank you so much.
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53. Arvada, Colorado.
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54. Fifteen minutes from
Denver is home to the Old
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55. Neighborhood Restaurant.
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56. Alexa and Randy met
when they were servers
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57. during their college years.
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58. They fulfilled a dream when
they bought the eatery in 1988.
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59. Almost ready?
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60. Ready as ever.
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61. My wife and I have owned
the restaurant for 25 years,
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62. and we're here all
the time together.
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63. Thank you, Randy.
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64. Thank you very much,
just trying to do my job.
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65. The business
has been declining
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66. for probably about 13 years.
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67. What else is coming back?
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68. You have all
the tickets that you're
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69. going to have I believe.
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70. Just go.
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71. I don't need you here.
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72. Go, please, off the line.
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73. But the last three months
have been really, really hard,
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74. and we don't know really why.
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75. How are we all
doing this evening?
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76. I don't what you
put in this steak,
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77. but it's leaving a
terrible aftertaste.
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78. I don't think there
is a menu in the country
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79. that is even close to ours.
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80. We have things like
a Sedona chicken.
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81. We have teriyaki steak,
we have beef wontons,
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82. we also have trout parmesan
burritos, Cajun catfish,
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83. duck schnitzel—
it's really weird.
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84. And it's not only the menu
that's out of control,
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85. it's the decor.
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86. Welcome to grandma's house.
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87. It's definitely about
40 years out of date.
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88. My father doesn't
throw anything away.
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89. He's definitely the
epitome of a hoarder.
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90. Everything in here is decrepit.
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91. The wallpaper is
falling off the wall.
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92. Half of the
chairs are broken,
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93. so it's like sometimes
when people sit down,
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94. they just go down.
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95. You lost a wheel over there?
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96. Seriously, look.
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97. I think Randy
and Alexa are just kind
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98. of stuck in their old ways.
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99. I don't think that
they're willing to really
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100. change a whole lot of things.
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101. They haven't done much
in the past 30 years.
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102. My wife and I are in debt
to the tune of about $320,000.
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103. If the stress doesn't
subside somewhere,
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104. something drastic
is going to give—
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105. us, our relationship,
this restaurant—
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106. we can't keep going like this.
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107. Wow, Old
Neighborhood Restaurant.
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108. Even the sign looks old.
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109. Wow.
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110. Oh, Jesus.
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111. What is that thing?
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112. Are you kidding me?
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113. Strange.
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114. Good afternoon.
- How are you, sir?
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115. Randy.
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116. Randy, good to see you.
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117. Chef, nice to meet you.
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118. Likewise,
to be here.
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119. Uh, what is this?
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120. What is this?
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121. This thing here.
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122. Fiona?
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123. Who- who is this?
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124. Fiona.
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125. It has a name?
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126. She has a name, yes.
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127. Come on, seriously?
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128. It's a she.
She changes outfits regularly.
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129. Careful, she's slippery.
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130. I
mean no disrespect,
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131. but you walk in to a
restaurant, you don't expect
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132. to see a mannequin there.
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133. Uh— it's kind
of my wife's thing.
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134. Oh.
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135. And these?
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136. Well, you know,
somebody stole her hand.
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137. She's delicate.
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138. So
this is not a joke?
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139. This is something that
your wife looks after?
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140. Her mannequin?
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141. She does.
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142. OK.
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143. We have pictures
of people with Fiona.
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144. Uh—
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145. OK.
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146. Why don't you get
your dear wife,
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147. and we can have a
catch up together.
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148. And I'll put this thing back.
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149. Sure.
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150. Oh, shit.
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151. Ready?
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152. Man, this is really weird.
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153. My God.
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154. Chef broke Fiona.
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155. He wants you to come out here.
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156. Oh, no.
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157. You are kidding me.
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158. Hello, I'm Alexa.
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159. Alexa, nice to see you.
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160. Nice to meet you.
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161. Likewise.
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162. Let's sit down at
the bar, shall we?
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163. Absolutely.
- And catch up.
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164. Um— I thought Randy
was wanting me out
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165. because he said that
that doll in the window
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166. is— is it like a
friend of yours?
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167. She has had a couple
rides in the convertible
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168. when I've tried to
take her home and put
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169. her at peace in the garage.
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170. And I had to go run an
errand for her, so—
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171. It's a doll.
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172. OK.
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173. You've had this
place for how long?
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174. 25 years.
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175. 25 years.
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176. We both worked here as servers
when we were college students
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177. at the University of Colorado.
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178. Nice.
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179. My oldest one, Wiley,
works here part time.
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180. OK great.
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181. So in a nutshell,
describe the food for me.
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182. Traditional American.
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183. OK.
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184. How often does it change—
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185. the menu?
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186. It hasn't in a
very long time—
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187. Once a year.
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188. When was the last time
you changed the lunch menu?
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189. The lunch menu?
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190. Several years.
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191. When does the menu change?
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192. Every three months?
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193. Every six months?
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194. No, more like eight
months to a year.
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195. - Eight months to a year.
- Once a year.
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196. Once a year.
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197. And when was the
last big change?
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198. 2 and 1/2 years ago.
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199. Fucking, Randy, have you
any idea how bad this sounds?
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200. OK, so in 33 years the menu
has changed not many times,
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201. but it has.
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202. OK.
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203. Right.
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204. More importantly, what's
wrong with the place?
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205. It's been a real
struggle to even stay open,
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206. but I don't think
we'd survive 33
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207. years, especially
without too much change,
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208. unless the food was good.
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209. Good.
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210. Glad to hear it.
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211. I'm dying to eat.
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212. Where should I sit?
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213. Wherever you'd like.
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214. What's all that
stuff up there?
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215. Antiques.
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216. Antiques?
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217. Wow.
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218. Randy's
hoarding— well, he's
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219. got some serious decor issues.
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220. The antique stuff
and everything—
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221. it needs to come down.
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222. It looks like a pile of junk.
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223. Right.
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224. Next, I'm going to eat.
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225. Let me have a good
look at the menu,
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226. and I'll look forward to
catching up with you later.
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227. Thank you both.
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228. Thank you.
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229. Hello.
Hello.
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230. - How are you?
- I'm good.
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231. How are you?
- First name is?
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232. Kristen.
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233. Kristen,
good to see you.
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234. I'll be your server today.
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235. OK, great.
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236. Um— wow, everything's so dated.
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237. It is.
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238. I mean, has anything
changed in there?
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239. No, I don't think anything has
changed since they took over.
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240. Wow, I walked in, and
there's a dreadful smell.
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241. An old musty, stinky—
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242. It's musty.
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243. And where's that smell coming?
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244. Is it these antiques?
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245. I don't know if
it's the antiques
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246. or if it's the old upholstery.
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247. If you sit in one
of these booths,
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248. it smells like someone that
hasn't showered in a while.
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249. Serious?
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250. - Yeah, I'm serious.
- Like someone's—
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251. Go ahead and smell it.
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252. Someone's like— like BO?
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253. Yeah.
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254. Oh yeah, you're right.
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255. Jesus.
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256. Yeah, it's pretty bad.
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257. When I have to set the tables,
I smell it all the time, so—
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258. They stink.
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259. It smells really bad.
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260. Have they been reupholstered?
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261. No, I think this is the
original upholstery from 1980.
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262. That's a lot of
farts in these chairs.
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263. And what's with the
wheels on the chairs?
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264. Because it's
carpet, I think they
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265. think it's convenient because—
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266. And this is the menu?
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267. That is the
lunch menu, yeah.
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268. Look
at the state of it.
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269. And I had to
pick you out the best one.
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270. That's the best one?
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271. Yeah, that's the
best one I could find.
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272. Wow, and this is the—
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273. This is the dinner menu.
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274. - The dinner menu.
- Yep.
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275. Wow.
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276. Brie on Croute—
french onion soup—
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277. wow.
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278. New Orleans barbecue shrimp,
cajun catfish, mushroom
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279. tempura, beef won tons.
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280. We've gone from French
to New Orleans to Asian.
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281. Wow— Italian.
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282. Fucking flies.
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283. There's fucking
flies everywhere.
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284. Where are they coming from?
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285. That fly won't
leave you alone.
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286. Fuck.
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287. Man.
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288. Anyway— shall I order?
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289. OK.
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290. Let's go for the New Orleans
barbecue shrimp, thank you.
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291. OK.
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292. And the
Yucatan sea scallops.
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293. OK.
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294. And is there a
salmon special today?
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295. The salmon special
today is baked
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296. with a dill dijon cream sauce.
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297. OK, let's go
for that, as well.
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298. OK, I think we're done for now.
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299. I'll go turn those into Alexa.
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300. Thank you.
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301. Order's in.
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302. Bring it on.
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303. How are you?
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304. My name is Wiley.
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305. - Wiley, oh, the son.
- The son, yes.
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306. OK, great.
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307. How long have you been here?
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308. I've been here about 10 years.
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309. What do you think the
problem of the restaurant is?
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310. I think the big
problem is the decor.
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311. Have you ever tried to
take some of this junk down?
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312. Oh, I'm afraid to.
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313. I'm afraid of what my
father might do if I
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314. tried to take something down.
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315. He's kept it up
here for 30 years.
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316. Yeah.
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317. But is it worth anything?
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318. I doubt it.
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319. It's like a garage sale
that you're staring at—
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320. at.
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321. Oh, yeah.
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322. - Well, good to meet you.
- Definitely.
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323. Thank you.
It was great to meet you.
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324. Likewise, good to see you too.
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325. There's the barbecue shrimp.
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326. All right.
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327. My dishes are
excellent, and if Chef
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328. Ramsay doesn't like any of my
cooking, it will piss me off.
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329. Barbecue shrimp.
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330. Barbecue shrimp.
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331. Mm-hm.
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332. It's a very
strange looking barbecue sauce.
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333. It's a cream—
barbecue cream sauce.
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334. Barbecue cream sauce—
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335. look at the color of that.
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336. Is that— is the
shrimp barbecue,
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337. or is it the sauce
that's barbecue.
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338. It's a barbecue sauce.
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339. Oh, I see.
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340. And why would you sort of
coat the lemon in cream?
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341. It's collateral damage.
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342. Yeah, I'll say.
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343. Thank you, darling.
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344. You're welcome.
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345. Bad.
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346. Fuck me.
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347. I wouldn't feed that to
the fucking mannequin.
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348. Even she'd manage
to throw that up.
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349. That sauce is hideous, and the
shrimp was tough as old boots.
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350. And the fly's landing on me
as opposed to the shrimp.
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351. The look on your
face doesn't look good.
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352. No.
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353. It's got a really weird texture.
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354. If a fly bypasses the fucking
dish, you know it's bad.
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355. Trust me.
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356. I'm done with it.
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357. Take it away.
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358. Thanks, love.
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359. Geez.
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360. So what did he say about this?
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361. It has a weird
texture to the sauce.
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362. He doesn't know why it
would be called barbecue.
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363. People have been
coming here for 33 years.
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364. The food cannot be that bad.
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365. Oh.
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366. This is your salmon.
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367. Wow.
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368. This is the special?
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369. Yes.
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370. With the dill dijon cream sauce.
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371. Will dill dijon cream sauce.
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372. Somebody likes cream
in the kitchen.
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373. Who is that?
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374. Where do all these
cream sauces come from?
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375. I don't know who
originally started them,
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376. but Alexa cooks
with a lot of cream.
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377. Wow.
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378. Everything's made
with heavy cream.
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379. Aye-aye-aye.
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380. We have— oh, there's
the salmon under there.
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381. It's a lot of cream sauce.
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382. Mm-hm.
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383. Thank you, darling.
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384. The salmon tastes frozen.
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385. It doesn't taste fresh at all.
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386. It's dry.
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387. It's very dry.
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388. Wow.
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389. I mean, it's very old school.
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390. Cream on cream on cream.
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391. Thank you, darling.
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392. You're very welcome.
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393. - Yeah, that wasn't pleasant.
- All right.
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394. I'll let them know.
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395. He says the salmon tastes dry.
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396. What?
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397. Come on, really?
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398. He said, cream again?
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399. Yeah, well, everything
he ordered has cream, but—
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400. I know.
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401. Wow, I would
think people would
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402. know what they're ordering
before they did it,
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403. but that's—
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404. whatever.
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405. I think everything is delicious.
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406. I wouldn't serve it if I
didn't think it was delicious.
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407. There goes another one.
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408. Darkened wallpaper—
that's terrible.
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409. What a mess.
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410. Randy, when was last time
we had a coat of paint
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411. or change the wallpaper?
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412. When was the last time?
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413. Last wallpaper—
five years ago.
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414. This wallpaper
was five years ago?
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415. No, not this one.
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416. Can I
show you something?
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417. Sure.
- Please?
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418. What's all this here for?
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419. And this here?
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420. Disrepair.
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421. And you
pull that table out,
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422. and you just see
that mark in there
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423. across the wall like that.
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424. I mean, this place looks
and feels like it's been
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425. closed for the last 10 years.
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426. It's the look that
the restaurant has.
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427. Wow, hopefully before
the week is finished,
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428. I'll get a straight answer.
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429. Here is your
Yucatan scallops, sir.
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430. Oh, here he is.
Here he is.
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431. Wiley.
- There you go, Chef.
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432. The man.
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433. And where are the scallops?
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434. Inside that boat.
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435. Inside— in the boat.
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436. Underneath the
peppers and— yes.
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437. Excellent.
Thank you.
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438. You're welcome.
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439. Wow, it is absolutely gross.
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440. Wow.
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441. Dreadful.
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442. No seasoning whatsoever, and
the scallops are just hideous.
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443. I got to find out
why this is called
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444. Yucatan, because I don't want to
insult those people in Mexico.
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445. Randy, I'd like to find
out why it's called
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446. the Yucatan sea scallop dish.
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447. What's the relation?
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448. The spice with the
chipotle peppers.
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449. So why's it called Yucatan,
because it's got spice in it?
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450. It's just the name.
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451. You just picked the
name out of a hat?
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452. It bears no relevance
to the actual—
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453. If it does or doesn't,
I'm not actually 100% sure.
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454. Are you kidding me?
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455. OK, I'm done with that.
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456. Thank you.
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457. That was gross.
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458. Scallops are overdone
and the sauce is bland.
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459. That's the way
I've been cooking them.
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460. They look beautiful.
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461. They were cooked perfectly.
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462. I know they were.
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463. I'm getting irritated.
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464. I like it.
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465. It's an absolute
matter of taste.
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466. This is just stupid.
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467. That's the way we cook.
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468. That's— that's— it
wasn't an off day.
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469. After sampling some
unusual and disgusting food—
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470. It's got
a really weird texture.
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471. —while sitting in a
musty, bug-filled dining room—
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472. Flies everywhere.
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473. Where are they coming from?
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474. Chef
Ramsay wants to have
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475. a little chat with
Head Chef and Owner
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476. Alexa, and her kitchen staff.
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477. I'm going to
get straight to the point.
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478. I'm seriously concerned.
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479. The New Orleans
barbecue shrimp—
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480. I've never known a barbecue
cream sauce anywhere.
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481. Yucatan sea scallops—
no seasoning.
Copy !req
482. The scallops were meaty,
bland, and actually whiter
Copy !req
483. than the actual cream sauce.
Copy !req
484. Do you ever taste
anything you're cooking?
Copy !req
485. I didn't see anything seasoned.
Copy !req
486. I'm sorry, I have
a lot of pride in it.
Copy !req
487. I cooked everything there.
Copy !req
488. And I really— you
know, a lot of people
Copy !req
489. enjoy the things that we cook.
Copy !req
490. Right.
Copy !req
491. I'm not asking about your pride.
Copy !req
492. The question I asked
was, does anyone taste—
Copy !req
493. Yes.
Copy !req
494. —as they cook?
Copy !req
495. So all my food—
Copy !req
496. I didn't taste your food.
Copy !req
497. You didn't taste my food.
Copy !req
498. No, but I cook that
food all the time.
Copy !req
499. I don't know.
Copy !req
500. Oh, so it's just automatic?
Copy !req
501. Push the button, and
we're cooking that.
Copy !req
502. So you don't think
anything needs seasoning?
Copy !req
503. I thought I was
making good food.
Copy !req
504. I don't know why.
Copy !req
505. The food is dated.
Copy !req
506. The decor is hideous.
Copy !req
507. And you stick customers
in front of a fucking wall
Copy !req
508. with dilapidated wallpaper.
Copy !req
509. Clean it off!
Copy !req
510. You better take a
good look at yourself
Copy !req
511. and maybe dust yourself down.
Copy !req
512. Shake it off.
Copy !req
513. And that fucking freak
in the corner there.
Copy !req
514. Man.
Copy !req
515. Stop.
Copy !req
516. Let's go get ready for dinner.
Copy !req
517. Word has spread
that Chef Ramsay is in town.
Copy !req
518. Hello.
Copy !req
519. And the
restaurant that
Copy !req
520. is normally not very busy—
Copy !req
521. Right this way.
—is booked.
Copy !req
522. For you sir?
Copy !req
523. Tonight
Chef Ramsay will
Copy !req
524. continue to examine the
dysfunctional workings
Copy !req
525. of this restaurant.
Copy !req
526. Oh, geez.
Copy !req
527. What's all this shit here for?
Copy !req
528. Does anyone actually
sit down here?
Copy !req
529. They do, yes.
Copy !req
530. They do.
Copy !req
531. And when they sit on this, do
you not think this looks drab?
Copy !req
532. I don't have a better one.
Copy !req
533. You have a better one?
Copy !req
534. How about nothing?
Copy !req
535. What is that?
Copy !req
536. Wow.
Copy !req
537. Merry Christmas.
Copy !req
538. What is this?
Copy !req
539. I mean, honestly.
Copy !req
540. What was this cleaned?
Copy !req
541. Not for a long time, sir.
Copy !req
542. You are in
charge of front of house, right?
Copy !req
543. I am.
Oh, my God.
Copy !req
544. There you go.
Copy !req
545. There's your card.
Copy !req
546. The Joker.
Copy !req
547. How fitting is that?
Copy !req
548. How old is this chair?
Copy !req
549. 20 years.
GORDON RAMSAY: 20 years?
Copy !req
550. 20 years.
Copy !req
551. What
kind of message
Copy !req
552. does it send when you have this
in the middle of the dining
Copy !req
553. room?
Copy !req
554. I mean, that does look like
it's gone past its sell by date,
Copy !req
555. right?
Copy !req
556. Yes.
Copy !req
557. When was the
last time it was cleaned?
Copy !req
558. I would say a
couple of years ago.
Copy !req
559. Oh, my god.
Copy !req
560. Have you seen down there?
Copy !req
561. Yes.
Copy !req
562. And that's
acceptable for you?
Copy !req
563. That's not clean, sir
Copy !req
564. Oh, my god.
Copy !req
565. You are kidding me.
Copy !req
566. Oh, no.
Copy !req
567. What was that?
Copy !req
568. Looks like a comb.
Copy !req
569. Looks like a comb.
Copy !req
570. Oh, come on, Randy.
Copy !req
571. Do you think this is funny
in front of the customers?
Copy !req
572. Not at all.
Copy !req
573. The crumbs and
the shit down there.
Copy !req
574. You're not putting it
back there, are you?
Copy !req
575. No, I'll take it out there.
Copy !req
576. Get the fuck out of here.
Copy !req
577. I'm going to go wash
my freaking hands.
Copy !req
578. I wasn't totally
flabbergasted.
Copy !req
579. The trash fell out
of somebody's pocket.
Copy !req
580. Somebody didn't
see it was there.
Copy !req
581. You know, I don't feel
that bad about that.
Copy !req
582. Oh,
I'm covered in dust.
Copy !req
583. Oh, my god.
Copy !req
584. What a mess.
Copy !req
585. There's rat
droppings everywhere.
Copy !req
586. God.
Copy !req
587. This is shocking.
Copy !req
588. You keep your dirty shoes
under the banquette?
Copy !req
589. They're not mine.
Copy !req
590. Did the customer die?
Copy !req
591. There's holes in the soles.
Copy !req
592. Dirty, crusty shoes.
Copy !req
593. Ugh.
Copy !req
594. I've got to wash my hands again.
Man.
Copy !req
595. OK.
Copy !req
596. Onion rings— did we fix those?
Copy !req
597. Are they already out?
Copy !req
598. What's that?
Copy !req
599. It's from the steam table.
Copy !req
600. It's like a river
running through here.
Copy !req
601. Look at the state of that stove.
Copy !req
602. How old is that stove?
Copy !req
603. 33 years old.
Copy !req
604. Wow.
Copy !req
605. I mean, the restaurant's
called The Old
Copy !req
606. Neighborhood, but
the kitchens an old,
Copy !req
607. dilapidated neighborhood, yeah?
Copy !req
608. What's that?
Copy !req
609. Is that your— wow.
Copy !req
610. You are kidding me.
Copy !req
611. He sticks it in
the prime rib, then
Copy !req
612. he sticks it back in there.
Copy !req
613. What's that spray?
Copy !req
614. Canned coating so
it doesn't stick.
Copy !req
615. A canned coating.
Copy !req
616. Yes.
Copy !req
617. Wow.
Copy !req
618. My mother's definitely
lost her high standards
Copy !req
619. over the last 15, 20 years.
Copy !req
620. Here you go, Randy.
Copy !req
621. I know she
cares for this place,
Copy !req
622. but the passion and the
fire that I've seen in her
Copy !req
623. before is no longer there.
Copy !req
624. OK.
Copy !req
625. Filet, filet, lamb chops.
Copy !req
626. God damnit, I
probably burned them.
Copy !req
627. Son of a bitch.
Copy !req
628. What
is this in here?
Copy !req
629. This is the office.
Wow.
Copy !req
630. How can you even
work in this mess?
Copy !req
631. It doesn't make sense.
Copy !req
632. What the god— what—
Copy !req
633. what is this junk?
Copy !req
634. Old equipment.
Copy !req
635. What's it here for?
Copy !req
636. Parts once in a while.
Copy !req
637. Parts?
Copy !req
638. So what parts do you take
from a 1950s ice machine?
Copy !req
639. Legs.
Copy !req
640. Legs?
Copy !req
641. And what's this?
Copy !req
642. Oh, it's a microwave.
Copy !req
643. Does it work?
Copy !req
644. Uh, no.
Copy !req
645. So what can
you take from that then?
Copy !req
646. I don't know.
Wow.
Copy !req
647. Look at the mess.
It's like you're hoarding stuff.
Copy !req
648. Chef Ramsay must think
I'm a lunatic for having
Copy !req
649. that stuff sitting back there.
Copy !req
650. But I don't really think
that I'm a hoarder.
Copy !req
651. It's just hard for me
to throw things away.
Copy !req
652. What's that noise coming from?
Copy !req
653. Oh, Christ all-mighty.
Copy !req
654. Next to the cleaning equipment.
Copy !req
655. How long has that been there?
Copy !req
656. I don't know.
Copy !req
657. It was not in there yesterday.
Copy !req
658. So it had died
early hours this morning?
Copy !req
659. That dry?
Copy !req
660. Can we get that out of here?
Copy !req
661. That— that died a lot
longer than 24 hours ago.
Copy !req
662. Matt, take over for Alexa
for one minute, please.
Copy !req
663. I got it.
Copy !req
664. Have
you seen out here?
Copy !req
665. I know.
Copy !req
666. He has a problem with
throwing shit away—
Copy !req
667. clearly.
Copy !req
668. - And are you OK with this then?
- No.
Copy !req
669. You're not?
Copy !req
670. No, it needs to go.
Copy !req
671. This is ridiculous.
Copy !req
672. I'm trying to get him
slowly to get rid of it
Copy !req
673. and to change his ways,
but he doesn't listen.
Copy !req
674. It's a problem.
Copy !req
675. It's a big issue.
Copy !req
676. You're enabling a hoarder.
Copy !req
677. You're right.
It is a problem.
Copy !req
678. It's a hoarder.
Copy !req
679. I agree.
Copy !req
680. And that as an
office in there?
Copy !req
681. It's a travesty.
Copy !req
682. Absolutely.
Copy !req
683. Horrendous.
Copy !req
684. I've got to wash my hands.
Copy !req
685. It's all I've done for the last
20 minutes is wash my hands.
Copy !req
686. While it is
clear to Chef Ramsay
Copy !req
687. that Randy is a hoarder—
Copy !req
688. What's
wrong with that Kristen?
Copy !req
689. The baked
potato is foaming
Copy !req
690. because there's so much butter
on it with the sour cream.
Copy !req
691. Gross.
Copy !req
692. It's also becoming
evident that customers are
Copy !req
693. as disappointed with
their food as he
Copy !req
694. was earlier today at lunch.
Copy !req
695. The split top came back.
Copy !req
696. He says it was tough.
Copy !req
697. That's ridiculous.
Copy !req
698. I know.
Copy !req
699. He didn't like the
potato cake either.
Copy !req
700. Now he
decides to see what is
Copy !req
701. lurking in the walk-in fridge.
Copy !req
702. What is that?
Copy !req
703. My God.
Copy !req
704. It stinks.
Copy !req
705. It's gone off.
Copy !req
706. Raw chicken and cooked meat.
Copy !req
707. I am not impressed.
Copy !req
708. Thet have broken
every cardinal rule.
Copy !req
709. It's nearly an
hour into dinner service
Copy !req
710. at The Old Neighborhood.
Copy !req
711. The restaurant is already
full of unhappy customers.
Copy !req
712. The baked potato is foaming
because there's so much butter
Copy !req
713. on it with the sour cream.
Gross.
Copy !req
714. And Chef
Ramsay has not
Copy !req
715. only made some
shocking discoveries
Copy !req
716. in the dining room—
Copy !req
717. Oh, my god.
Copy !req
718. But back
in the kitchen,
Copy !req
719. he has made some frightening
discoveries, as well.
Copy !req
720. What is that?
Copy !req
721. My god, that stinks.
Copy !req
722. That's gone off.
Copy !req
723. My god, that's disgusting.
Copy !req
724. That is off, as well.
Copy !req
725. Salmon.
Copy !req
726. Some dirty fuckers have
picked all the bones out
Copy !req
727. and just left them on the side.
Copy !req
728. What a way to go in the fridge.
Copy !req
729. That stinks.
Copy !req
730. So the hoarding isn't
just washing machines
Copy !req
731. and microwaves, it's old food.
Copy !req
732. Oh, shit.
Copy !req
733. Look at the state of this.
Copy !req
734. Dirty, dirty fuckers.
Copy !req
735. Oh, wonderful.
Copy !req
736. We surviving?
Copy !req
737. No.
Copy !req
738. What
in the fuck is this?
Copy !req
739. Mud pie on top of scallops.
Copy !req
740. Man, this fridge is
littered with shit.
Copy !req
741. This is a horror show.
Copy !req
742. Randy, can you get me Alexa
please for two minutes?
Copy !req
743. She's extremely
busy right now.
Copy !req
744. I'm extremely—
Copy !req
745. I understand.
Copy !req
746. I'll get her.
Copy !req
747. Wiley, can you stay
with me for two seconds?
Copy !req
748. Yes.
Copy !req
749. Lex, Chef has to have
you for a minute right now.
Copy !req
750. OK.
Copy !req
751. When was the last time this
walk-in fridge was cleaned?
Copy !req
752. Uh, Monday.
Copy !req
753. Monday?
Copy !req
754. Can you step over
here two seconds?
Copy !req
755. This is the dessert
start preparation.
Copy !req
756. It's got blood.
Copy !req
757. It's disgusting.
Copy !req
758. And these?
Copy !req
759. Lamb chops.
Copy !req
760. And
what's this sat in?
Copy !req
761. What is that?
Copy !req
762. Water.
Yeah, water.
Copy !req
763. Dirty water.
Copy !req
764. Yeah, absolutely.
Copy !req
765. And this here?
Copy !req
766. What is that?
Copy !req
767. Fudge from the mud pipe.
Copy !req
768. Fudge
from the mud pie?
Copy !req
769. That sat on top of a leg of lamb
that is dripping with blood.
Copy !req
770. You with me?
Copy !req
771. The places is littered with
shit everywhere you turn.
Copy !req
772. And for me, it was
bad enough to see
Copy !req
773. the crap in the dining room.
Copy !req
774. I didn't expect that walk-in
to be festering the way it is.
Copy !req
775. Go and have a look in there now.
Copy !req
776. Both of you walk in there.
Copy !req
777. Mold, crap, that's
what's cleaned last week?
Copy !req
778. That was not
cleaned last week.
Copy !req
779. And this here?
Copy !req
780. Can you see that?
Copy !req
781. I can see that.
Copy !req
782. Let's
get out of there.
Copy !req
783. Seriously, just smell that.
Copy !req
784. Look at the color of it
and the congealed blood.
Copy !req
785. This— that's blood
from the lamb.
Copy !req
786. I've never, ever seen
a practice this bad.
Copy !req
787. And then some dirty fucker
take bones from the salmon
Copy !req
788. and dumps them on the side.
Copy !req
789. I did it.
Copy !req
790. You did this?
Copy !req
791. I was calling them out.
Copy !req
792. Yep, I did.
Copy !req
793. And you put them
back on there—
Copy !req
794. I sat them there and
I didn't put them away.
Copy !req
795. Just touched the
temperature of that.
Copy !req
796. Just touch that.
Copy !req
797. The big shock for
me— hold the bone—
Copy !req
798. this sat with this.
Copy !req
799. You have raw chicken
and cooked fucking meat.
Copy !req
800. There's a theme here.
Copy !req
801. This place is
littered with junk,
Copy !req
802. the chairs are caked in shit,
and the refrigeration walk-in
Copy !req
803. is in disarray.
Copy !req
804. I stepped one foot
into your kitchen,
Copy !req
805. and there was a fucking
hole in the wall
Copy !req
806. where the meat thermometers
get taken out and stuck inside.
Copy !req
807. There's a freezer that is not
even a tenth of a fridge, let
Copy !req
808. alone a freezer, and
you've got cooked
Copy !req
809. meat, raw meat, and
fucking desserts
Copy !req
810. glazed in half-cooked
leg of lamb blood.
Copy !req
811. This is criminal.
Copy !req
812. You have cross-contaminated
every ounce of ingredients
Copy !req
813. in this kitchen.
Copy !req
814. And you see that—
Copy !req
815. who is hoarding all this shit?
Copy !req
816. We serve that shit.
Copy !req
817. You use that shit?
Copy !req
818. Wiley, get in there and stop
any other fucking entree leaving
Copy !req
819. and shut it fucking down.
Copy !req
820. After witnessing
one of the worst
Copy !req
821. kitchens he has ever seen—
Copy !req
822. Oh, my god.
Copy !req
823. This is a horror show.
Copy !req
824. And stop any other
fucking entree leaving
Copy !req
825. and shut it down.
Copy !req
826. —Chef
Ramsay knows he has
Copy !req
827. to put an end to the madness.
Copy !req
828. No more entrees.
Copy !req
829. I'm sorry?
Copy !req
830. Take their food away.
Why?
Copy !req
831. Because we're
not serving anymore.
Copy !req
832. We're about as dirty
as a kitchen could be,
Copy !req
833. and it's absolutely disgusting.
Copy !req
834. We will not be serving any
more food this evening.
Copy !req
835. Oh—
Copy !req
836. I'm extremely sorry.
Copy !req
837. That's no good.
Copy !req
838. I mean, this is so fucked up.
Copy !req
839. It's so ridiculous.
Copy !req
840. The kitchen is infested,
the office is a mess.
Copy !req
841. And on your chairs that you told
me you got cleaned years ago—
Copy !req
842. a candy cane, I
mean, old Kleenex—
Copy !req
843. used— people wiping their nose
and sticking it down the side.
Copy !req
844. You can't even get
clarity in there
Copy !req
845. because you're so festering
in fucking crap everywhere.
Copy !req
846. Both of you should be ashamed.
Copy !req
847. What do you say to me today?
Copy !req
848. That I take
pride in what I do.
Copy !req
849. When?
Copy !req
850. I don't know.
Copy !req
851. I am not proud right now.
Copy !req
852. We've got overwhelmed,
and it's a shithole.
Copy !req
853. It's a shithole and it's a mess.
Copy !req
854. And maybe we should
just close it down
Copy !req
855. and lose everything we have
because that's probably
Copy !req
856. what we're going to do.
Copy !req
857. How can I help two
individuals that don't even
Copy !req
858. care about what they're doing?
Copy !req
859. We do care.
Copy !req
860. We care tremendously.
Copy !req
861. So why didn't you do
anything before I got here?
Copy !req
862. We did.
Copy !req
863. I can't tell you how
many hours we cleaned.
Copy !req
864. You cleaned before I got here?
Copy !req
865. I threw out my
clothes on Monday
Copy !req
866. I was so encased in grease.
Copy !req
867. How long?
Copy !req
868. How many hours?
Copy !req
869. How many days?
Copy !req
870. Five.
Copy !req
871. Shit.
Copy !req
872. What the fuck?
Copy !req
873. We just need to stop.
Copy !req
874. What a fucking mess.
Copy !req
875. Come here.
Copy !req
876. I love you.
Copy !req
877. I'm sorry.
Copy !req
878. It's going to get better.
Copy !req
879. I never thought my restaurant
would be shut down.
Copy !req
880. Can I have a
quick word, please?
Copy !req
881. - Absolutely.
- Both of you— outside.
Copy !req
882. It's the worst moment
of my life, undoubtedly.
Copy !req
883. For the first
time in a long time,
Copy !req
884. I'm not too sure what to do.
Copy !req
885. Right now, I want
to get out of here.
Copy !req
886. Please don't.
Copy !req
887. We could really use your help.
Copy !req
888. The mistakes are so basic.
Copy !req
889. We perhaps should not
even be in the business.
Copy !req
890. That's what I'm scared about.
Copy !req
891. I think we can do this.
Copy !req
892. We desperately need your help.
Copy !req
893. You told me in there
that you cleaned for 5 days
Copy !req
894. before I got here.
Copy !req
895. Didn't do any good.
Copy !req
896. How do I know that
you really get it
Copy !req
897. and you really will
commit to getting
Copy !req
898. this place turned around?
Copy !req
899. I can do whatever you show me.
Copy !req
900. Stay and help us, please.
Copy !req
901. I'll do whatever you want.
Copy !req
902. We're not
going to let you down.
Copy !req
903. Now, it's your chance to
prove it to yourselves and me.
Copy !req
904. Show me.
Copy !req
905. OK, we will.
Copy !req
906. We will.
Copy !req
907. Thank you.
Copy !req
908. Nick, throw that shit away.
Copy !req
909. It was the most mortifying
thing I've ever lived through.
Copy !req
910. And I have no excuses.
Copy !req
911. It's my fault if
something isn't right here.
Copy !req
912. This is my restaurant, and
I have a lot of pride in it.
Copy !req
913. I was shown too many things
that I did not want to see.
Copy !req
914. The problem is, I'm the guy
who's supposed to see it.
Copy !req
915. We're not good at what we do.
Copy !req
916. We're not even remotely
good at what we do.
Copy !req
917. We'll get better—
Copy !req
918. a lot better.
Copy !req
919. I spent 24 years here.
Copy !req
920. I don't want to close this
place down filthy, dirty,
Copy !req
921. not operating, in a coffin.
Copy !req
922. I don't want it to be a coffin.
Copy !req
923. I want it to exist.
Copy !req
924. I love you.
Copy !req
925. I love you, too.
Copy !req
926. After one
of the worst days
Copy !req
927. that Chef Ramsay
has ever experienced
Copy !req
928. on "Kitchen Nightmares"--
- Yeah, what a difference.
Copy !req
929. He is pleased
with the overnight cleaning
Copy !req
930. done in the kitchen.
Copy !req
931. Now it looks and smells
like a proper kitchen.
Copy !req
932. Good.
Copy !req
933. But he
has decided to take
Copy !req
934. matters, literally, into his
own hands in the dining room.
Copy !req
935. OK.
Copy !req
936. Lexi, how are you feeling?
Copy !req
937. Very nervous.
Copy !req
938. When I first came
to the restaurant,
Copy !req
939. I was overwhelmed
with the clutter.
Copy !req
940. Randy, your inability
to get rid of junk
Copy !req
941. sent a message to everyone that
cleaning out was not necessary.
Copy !req
942. And that has to end today.
Copy !req
943. Come with me, please.
Copy !req
944. Let's go.
Copy !req
945. Oh, my gosh.
Copy !req
946. That
was your restaurant.
Copy !req
947. That's a lot of trash.
Copy !req
948. Today is a groundbreaking
day, Randy, because you are
Copy !req
949. going to get rid of this shit.
Copy !req
950. My husband has a hard
time letting go of things.
Copy !req
951. And it's easier to just
store them and think
Copy !req
952. about getting rid of them later,
but that later time never came.
Copy !req
953. You're ready to do this?
Copy !req
954. I want to keep
the accordion, and Dr.
Copy !req
955. Wylie's scalp treatment.
Copy !req
956. That's got Wylie's name on it.
Copy !req
957. What?
Copy !req
958. Randy, whether you
like it or not,
Copy !req
959. right now we're moving forward.
Copy !req
960. I brought in this truck it
can either store or destroy.
Copy !req
961. Majority of this stuff you
know damn well is junk.
Copy !req
962. Let's go.
Copy !req
963. All right.
Excellent.
Copy !req
964. Follow along.
Copy !req
965. Take something for destruction.
Copy !req
966. Everybody join in.
Copy !req
967. Randy, no?
Copy !req
968. I love it, let's go.
Copy !req
969. I've had that
stuff for 30 years,
Copy !req
970. and some stuff in there
looked pretty good.
Copy !req
971. I didn't really want
to part with it.
Copy !req
972. Randy.
Copy !req
973. Come around, Randy.
Copy !req
974. Where's the button?
Copy !req
975. I want you to do it.
Copy !req
976. Which one?
Copy !req
977. I'm throwing it away.
Copy !req
978. I'm not going to
get a dime for it.
Copy !req
979. Oh, your tuba.
Copy !req
980. Oh!
Copy !req
981. Oh!
Copy !req
982. Yes.
Copy !req
983. Big.
Look at that.
Copy !req
984. It's probably
the greatest
Copy !req
985. feeling in the entire
world having Randy
Copy !req
986. actually throw things away.
Copy !req
987. Let's go, guys.
Copy !req
988. Oh, Nick, the microwave again.
Copy !req
989. One, two, three— and honestly,
I think he enjoyed it.
Copy !req
990. I really think he did.
Copy !req
991. Should I save the legs, Chef?
Copy !req
992. You
cannot save the legs.
Copy !req
993. I think he turned a corner.
Copy !req
994. Right.
Copy !req
995. There's one more valuable piece.
Copy !req
996. Oh, yes there is.
Copy !req
997. Fiona, too?
Copy !req
998. No, Chef.
Copy !req
999. I know
you guys are close.
Copy !req
1000. We're not that close.
Copy !req
1001. Are you sure now?
Copy !req
1002. I'm sure.
Copy !req
1003. I'm 150% sure.
Copy !req
1004. It's time.
Copy !req
1005. Go where you belong.
Copy !req
1006. Oh, everybody
wave goodbye to Fiona.
Copy !req
1007. Oh!
Copy !req
1008. Oh, she broke
in a million pieces!
Copy !req
1009. Maybe
you have changed.
Copy !req
1010. I think so.
Copy !req
1011. I didn't think there
was going to be any light
Copy !req
1012. at the end of the tunnel.
Copy !req
1013. But in the end, I
feel like the world's
Copy !req
1014. off my shoulders
with all that stuff
Copy !req
1015. being crushed in the truck.
Copy !req
1016. Dad is going to dive
in the truck afterwards.
Copy !req
1017. OK, I've been working on
something in the kitchen
Copy !req
1018. I want to show you right now.
Copy !req
1019. Follow me, please.
Copy !req
1020. Let's go.
Copy !req
1021. So first of all,
you'll notice just how
Copy !req
1022. de-cluttered the kitchen is.
Copy !req
1023. I've never ever overhauled
a kitchen to this extent—
Copy !req
1024. $65,000 worth of equipment.
Copy !req
1025. I don't know how you ever lasted
a week working in this kitchen
Copy !req
1026. with such dreadful equipment.
Copy !req
1027. Wow.
Copy !req
1028. There's knobs.
Copy !req
1029. There's
more than knobs.
Copy !req
1030. I made a very urgent call
to our friends at CuliQuip
Copy !req
1031. and they came
through last minute
Copy !req
1032. with brand new
kitchen equipment.
Copy !req
1033. Take a look at this
stunning range.
Copy !req
1034. A stunning rapid six ring
gas burner from Thermotech.
Copy !req
1035. It's amazing.
Copy !req
1036. Two
full-sized ovens.
Copy !req
1037. Oh, I just want
to cook something.
Copy !req
1038. Yeah.
Copy !req
1039. Now extreme right-hand side
is the Broaster pressure fryer.
Copy !req
1040. It's not just a fryer.
Copy !req
1041. The roasted chicken
comes out great,
Copy !req
1042. and it is a unique, fast,
healthy way of cooking.
Copy !req
1043. The whole system seals in
the tenderness and the flavor
Copy !req
1044. is retained.
Copy !req
1045. Wow.
Copy !req
1046. We also replaced
that dreadful old fryer
Copy !req
1047. with a brand new Imperial
Jewel Basket Fryer.
Copy !req
1048. Look, you can see
through the grease.
Copy !req
1049. It's clean.
Copy !req
1050. You have a
brand new prep area now.
Copy !req
1051. That's chilled.
Everything's working.
Copy !req
1052. It's all in one piece.
Copy !req
1053. It's
all in one piece.
Copy !req
1054. Put your hands in there.
Copy !req
1055. Feel that.
Copy !req
1056. That's what you call
a refrigeration unit.
Copy !req
1057. It's the most amazing
equipment I've ever seen.
Copy !req
1058. It's all so new and
compact and clean.
Copy !req
1059. The river neighborhood is gone.
Copy !req
1060. It's absolutely the most
incredible day of my life
Copy !req
1061. right now.
Copy !req
1062. She's going to cry again.
Copy !req
1063. I'm trying not to.
Copy !req
1064. It's OK,
those are good tears.
Copy !req
1065. You can let those out.
Copy !req
1066. It's beautiful.
It's inspiring me.
Copy !req
1067. I can't wait.
Copy !req
1068. You haven't had anything new
in this kitchen for how long?
Copy !req
1069. 33 years.
Copy !req
1070. 33 years.
Copy !req
1071. That's way too long,
let me tell you.
Copy !req
1072. That's way too long.
Copy !req
1073. It's beautiful.
Copy !req
1074. With a clear
indication that Randy and Alexa
Copy !req
1075. have seen the error
of their ways,
Copy !req
1076. Chef Ramsay continues
to push forward
Copy !req
1077. with his massive transformation,
including a new sign.
Copy !req
1078. Good morning.
Copy !req
1079. Good morning, Chef.
Copy !req
1080. Please take off
your blindfolds.
Copy !req
1081. Oh!
Copy !req
1082. Something that
was just completely dated
Copy !req
1083. was that hideous sign.
Copy !req
1084. Now are you ready
for more change?
Copy !req
1085. Yes.
Copy !req
1086. Yes.
Copy !req
1087. Come on in to
your new restaurant.
Copy !req
1088. Oh, my gosh, it
smells so good!
Copy !req
1089. Wow.
Copy !req
1090. How
beautiful is this?
Copy !req
1091. Let's just start off
with the booths first.
Copy !req
1092. Reupholstered with a stain
resistant, stunning material.
Copy !req
1093. Does anybody notice
the wheels have gone
Copy !req
1094. and new chairs are here?
Copy !req
1095. I'm really glad they got
rid of all the nasty chairs.
Copy !req
1096. I think it's going to be a
great fresh start for us—
Copy !req
1097. one we really needed.
Copy !req
1098. Please, come on down.
Copy !req
1099. John is that
antiquated POS system,
Copy !req
1100. and we have replaced it with
a state-of-the-art brand new,
Copy !req
1101. unique POS given
to us by Dinerware.
Copy !req
1102. It's fabulous.
It's incredible.
Copy !req
1103. Yes.
Copy !req
1104. Thank you so much.
Copy !req
1105. Old Neighborhood's
menu was cluttered much
Copy !req
1106. like the restaurant.
- Take a menu, please.
Copy !req
1107. So Chef Ramsay
not only revamped the food,
Copy !req
1108. but also cut down the menu
size dramatically from 95
Copy !req
1109. items to 20 stunning dishes.
Copy !req
1110. Right, visually,
keeping with the modern,
Copy !req
1111. classic, fresh,
and fun, I want you
Copy !req
1112. to jump in and start eating.
Copy !req
1113. Oh, I'm digging in.
Copy !req
1114. So much better than what we had.
Copy !req
1115. So delicious.
Copy !req
1116. The menu just went
from four pages down to one,
Copy !req
1117. and the new food is amazing.
Copy !req
1118. It's not going
back to four pages.
Copy !req
1119. It is so good.
Copy !req
1120. Now that this
landmark restaurant
Copy !req
1121. has gone through massive
changes in all areas—
Copy !req
1122. Welcome to the
new Old Neighborhood.
Copy !req
1123. —the doors open
for the grand reopening.
Copy !req
1124. How are we doing this evening?
Copy !req
1125. And with the
new system in place—
Copy !req
1126. Hey, we are ready.
Copy !req
1127. —and
energized Randy and Alexa
Copy !req
1128. work to get orders
out to the diners.
Copy !req
1129. OK, one cheese
dip— get it started.
Copy !req
1130. Three poutines, one right
away, by itself, singled out.
Copy !req
1131. Guys, why am I coming down
here making mac and cheese?
Copy !req
1132. I can't do everything.
Copy !req
1133. Only 30
minutes into service,
Copy !req
1134. Chef Ramsay realizes that
although Alexa complains
Copy !req
1135. about the staff doing little—
Copy !req
1136. - Watch out.
- Give it to him.
Copy !req
1137. Matt can plate this up.
Copy !req
1138. —she's doing
almost no delegating.
Copy !req
1139. Next up?
Yes.
Copy !req
1140. Come here for 30 seconds.
Copy !req
1141. I want to show you
something very important.
Copy !req
1142. OK.
Copy !req
1143. You're cooking the
plating everything.
Copy !req
1144. - Yep.
- There's three guys to help.
Copy !req
1145. OK.
Copy !req
1146. , got to
use them a little bit.
Copy !req
1147. OK, you're in charge.
Copy !req
1148. You're not the line cook.
Copy !req
1149. You're the chef.
- No, right.
Copy !req
1150. - You can do it.
- Absolutely.
Copy !req
1151. me right here.
Let's go.
Copy !req
1152. All right, let's go.
Copy !req
1153. Let's plate some
of these things up.
Copy !req
1154. There you go.
Spread the load.
Copy !req
1155. Here we go.
Copy !req
1156. Mashed potatoes need
the green beans.
Copy !req
1157. Let's put the ketchup on it.
- Good.
Copy !req
1158. Nice and loud so
they can hear you.
Copy !req
1159. Salt and pepper in
the mac and cheese over here,
Copy !req
1160. please.
Good.
Copy !req
1161. Keep it going, Lexi.
Copy !req
1162. With Chef Ramsay's
advice still ringing
Copy !req
1163. in her ears—
Off you go.
Copy !req
1164. —Alexa quickly
finds her groove—
Copy !req
1165. Grab the
fried chicken out.
Copy !req
1166. —and now is
running the kitchen,
Copy !req
1167. even impressing Chef Ramsay.
Copy !req
1168. Well done.
Copy !req
1169. Keep it going, yes?
Copy !req
1170. And the
relaunch is a success.
Copy !req
1171. I want to see.
Copy !req
1172. Cheese dip.
Oh.
Copy !req
1173. Oh, my god.
Copy !req
1174. It's so good.
Copy !req
1175. - It's perfect.
- It really is.
Copy !req
1176. It has a lot of flavor.
Copy !req
1177. It's like this
completely new restaurant.
Copy !req
1178. It's incredible.
Copy !req
1179. Well done.
Copy !req
1180. That's what I want
to say to you all.
Copy !req
1181. This restaurant is back.
Copy !req
1182. It's beautiful, it
has a great menu,
Copy !req
1183. and overall you should
be proud of yourselves.
Copy !req
1184. Don't underestimate that.
Copy !req
1185. And Alexa, for the first
time in a long time,
Copy !req
1186. you are not only
the voice, but you
Copy !req
1187. held the range in that kitchen.
Copy !req
1188. I kept it together.
Copy !req
1189. And I couldn't have gotten
here without the help
Copy !req
1190. that I've gotten.
Thanks very much.
Copy !req
1191. Appreciate it.
Copy !req
1192. Take care.
Copy !req
1193. OK.
Copy !req
1194. Thanks for everything.
- Clean that kitchen.
Copy !req
1195. OK?
It will burn less.
Copy !req
1196. - Thanks, Chef.
- Good job.
Copy !req
1197. Thank you.
Copy !req
1198. Well done.
Copy !req
1199. In the last 25 years,
this restaurant
Copy !req
1200. went from being a town
landmark to a filthy disaster.
Copy !req
1201. And I was seriously
worried that these two
Copy !req
1202. owners would never change.
Copy !req
1203. Randy started to impress me
when he let go of the past,
Copy !req
1204. but tonight Alexa really stepped
up and showed not only can she
Copy !req
1205. cook, she can run a kitchen.
Copy !req
1206. And I don't think
we've ever made
Copy !req
1207. a restaurant transformation
as big as this one.
Copy !req
1208. Now this may be called The Old
Neighborhood, but trust me,
Copy !req
1209. it's a new restaurant back
on the road to success.
Copy !req
1210. Who has a mannequin as a friend?
Copy !req
1211. Rest in peace, Fiona.
Copy !req
1212. Wow.
Copy !req
1213. The New Old Neighborhood,
may I help you?
Copy !req
1214. After
Chef Ramsay left,
Copy !req
1215. business at The Old Neighborhood
immediately went on the rise.
Copy !req
1216. I want to see fish
and chips, first plate.
Copy !req
1217. Alexa has
embraced the new menu
Copy !req
1218. and has done a great job
managing the kitchen as well.
Copy !req
1219. One rack worth goes down,
we need another whole rack
Copy !req
1220. worth in there.
Copy !req
1221. And we're
happy to report,
Copy !req
1222. she's also done a
great job managing
Copy !req
1223. Randy, who no longer
brings any of his junk
Copy !req
1224. into the restaurant.
Copy !req
1225. Next time on
"Kitchen Nightmares,"
Copy !req
1226. Chef Ramsay meets
a husband and wife
Copy !req
1227. team on the brink of divorce.
Copy !req
1228. You point your finger—
Copy !req
1229. ooh!
Copy !req
1230. What a mess.
Copy !req
1231. Their daughter
is caught in the middle.
Copy !req
1232. I don't understand why
you don't get it, Daddy?
Copy !req
1233. I'm up to here.
I can't.
Copy !req
1234. And the restaurant
has completely lost its way.
Copy !req
1235. That is disgusting.
Copy !req
1236. Can he save this
14-year-old restaurant?
Copy !req
1237. This place destroyed
the whole family.
Copy !req
1238. Or are they
just too far gone?
Copy !req
1239. Lock the fucking
door and close it down.
Copy !req